Roquefort Pear Salad Recipe - Allrecipes.com
Roquefort Pear Salad Recipe
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Roquefort Pear Salad
This creamy, tangy salad has a delicious crunch from the pecans. See more
  • READY IN 30 mins

Roquefort Pear Salad

Recipe by  

"This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together."

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Ingredients Edit and Save

Original recipe makes 6 Servings Change Servings
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Directions

  1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2006

Awesome! Have made this several times now since I found it almost a year ago, and it never fails to get rave reviews, out of the 80 or so recipes I have tried off of this site, this has been by far the most successful! Instead of tossing the salad, I layer it as pictured on a large serving plate, b/c I think it looks so striking that way. FYI - Roquefort is a type of blue cheese, so it can be easily substituted with your favorite blue. I buy a good Danish Blue from Trader Joes. For lettuce I use 1 and 1/2 of the 10 oz. size bags of mixed greens...perfect amt. of lettuce. I use bosc pears, I find that they have good crunch that compliments the rest of the salad. Use red onion instead of green for color. I omit the avocado, unneccesary and browns fast, which isn't helpful if you are traveling with this salad. The dressing...is absolutely amazing. I always use dijon mustard for extra "tang". Double the dressing, and please use the red wine vinegar, as the recipe states! Don't sub in balsamic, it is much stronger than red wine and the taste would be off. The only other thing I do differently is add more carmelized pecans. BIGGEST CRUCIAL TIP: To properly carmelize your pecans, add 1-2 Tbsp. water to the pecans and sugar. This helps melt the sugar evenly over the pecans. If you do not add the water, the sugar may burn, or you will end up with rock hard sugar pieces that will break your teeth! Enjoy, if a salad can be considered phenomenal, this is it!

 
Most Helpful Critical Review
Jan 09, 2012

I very strongly disliked the flavor of mustard with pear. This salad would be great with a non-mustardy dressing, or if the pears were substituted out with something less disgusting with mustard on it. Cucumbers maybe. I served this with "Famous Butter Chicken" from this site and rather liked dipping my chicken in the dressing, but I wish my pears had just been in a dish on the side! Thanks for sharing -- if we all had the exact same tastes, the world would be dull!

 
May 22, 2007

I was fully expecting to be disappointed just because of all the excellent reviews this recipe has gotten but it was fantastic. The combination of creaminess (cheese, avocado), sweetness (pear, nuts), crunchiness (nuts) and the tangy dressing really deliver. I did not think it was possible to crave a salad but I was wrong!! Thank you, Thank you, Thank you! NOTE: I have made this recipe a few times now. I decided to try someone else's advice to add water when caramelizing the pecans to cut down on the time and I very much regretted doing that. You end up with sugar coated pecans rather then caramelized ones. Not at all the same taste and texture.

 
Nov 09, 2005

This salad is fabulous... got raves at my holiday brunch. I definitely recommend doubling the dressing recipe, as well as making it the nite before as it really allows the flavors to blend. Don't skimp out on the avocado... the creamy texture is a wonderful addition!!

 
May 04, 2006

I've probably made this 10 times since trying it a couple of months ago! It's THAT good! I use romaine lettuce and sweet Mayan onion. I doubled all the dressing ingredients EXCEPT the olive oil (still emulsifies just fine), and used dijon mustard. When making the candied nuts, I did 2 or 3 times the amounts listed and put the extra in a container - that way I could have the salad again without taking the time to do the nuts! Also, when the nuts were ALMOST done, I sprinkled a small amount of salt over them to balance against all the sugar. This is my all-time favorite salad! Even people who don't like blue cheese (I used to be one of them) like a small amount of it in this salad with all its other ingredients!

 
Oct 07, 2004

I made this recipe and it was DELICIOUS! I substituted the blue cheese with gorgonzola cheese (its a little milder in my opinion) I would also recommend spraying the wax paper with PAM because it was hard to get the wax paper off the nuts.

 
Jan 01, 2006

Awesome! I've made this salad for 4 different holiday events and it was always the first thing to go, everyone keeps asking me for the recipe! I did make a few changes though, I omitted the avocado as I'm not a hige fan, I also used mixed greens instead of leaf lettuce, I used thinly sliced red onion for color, I used walnuts intstead of pecans, only because it's what I had, and since my husband doesn't care for blue cheese I used gorgonzola. I made it this way each time and each time i got asked to bring it to another party! I put the ingredients in baggies and toss right before serving. YUM!

 
Apr 23, 2006

I loved this salad...although I thought the recipe did not make enough dressing. I would definitely double that!

 

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Nutrition

  • Calories
  • 426 kcal
  • 21%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 31.6 g
  • 49%
  • Fiber
  • 7.4 g
  • 29%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 654 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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